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Pesto

September/October 1995

Your rating: None Average: 3.5 (2 votes)

This pesto highlights the basil and pine nuts first and melds them together with just the right amount of freshly grated cheese and extra-virgin olive oil. Try it instead of red sauce on pizza or tossed with warm pasta.



READER'S COMMENT:
"Watch the salt. I thought this came out really salty with 1/2 tsp of salt. I made it again with no salt and thought it needed just a little bit. "
Pesto Recipe

2 Reviews for Pesto

01/10/2013
Freeze in portions

I grow basil and make a largish quantity, then freeze in portions. So handy to pull out as a dip for guests or to coat chicken prior to grilling to make a standard meal a little special.
Add a little lemon juice to stop the pesto going black as soon as air hits it. (Still tastes the same, but I wouldn't put it in front of guests once it has darkened)

So handy to have in the freezer; use as dip, a spread, a pizza sauce, or spread on chicken and grill
Comments
07/10/2010
Anonymous

Watch the salt. I thought this came out really salty with 1/2 tsp of salt. I made it again with no salt and thought it needed just a little bit.

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